Add olive oil to a large soup pot and place over medium-high heat. Add onion, garlic, celery and carrots. Cook 5 minutes, stirring frequently.

Add diced potatoes, chicken broth and chicken bouillon or salt. Bring to a boil then reduce heat to medium-low and simmer 15–20 minutes or until the potatoes are tender.

Add chicken, zucchini, Dijon, basil, sage, thyme and parsley then return soup to a boil. Once soup is boiling, reduce heat once again to medium-low and simmer 15 minutes or until chicken and zucchini are cooked through.

Remove 2–3 cups of cooked potatoes from pot and place in a small bowl. Mash potatoes finely with a fork then stir them back into the soup to thicken the broth. Mash as many or as few potatoes as desired to thicken stew to desired consistency.

Season to taste with salt and pepper then ladle into soup bowls to serve. Enjoy!